Process for fermenting sugars.



lasses (containing 90 parts of sugar) uni sraras Parana cation.

KONRAD DELBR'fi'CK AND KURT MEISENIBURG, OF ELBERFELD, GERMANY, ASSIGNORS TO SYNTHETIC PATENTS C0. IN'C., OF NEW YORK, N. Y., A CORPORATION OF NEW asbestos, filtering paper, peat, peels of fruit,

potatoes, etc., suitably in the presence of nitrogenous nutritive materials, such as pressed yeast, extract of yeast, acrospires, etc. By these additions the fermentation is accelerated and completed.

In order to illustrate the new process more fully the following examples are given, the parts being by weight Example 1:. 90 parts of cane sugar are mixed up with 60 parts of malt culms, 45 parts of chalk and 3000 parts of water. This mixture after being sterilized for 20 minutes (as by heating the mixture for this length of time at apressure of 2-atmospheres to about 200 C.) is then inoculated with a bacilli culture of the Bacillus maceraus. At 40 C. the fermentation begins. .After 5 days the cane sugar has wholly disappeared. f In the mash are contained about 30 parts of alcohol and acetone instead of the cane sugar. Without adding the malt culms the yield is only about.10-

parts of'alcohol and acetone, which result is obtained in 7 days.'

Example 2: 200 parts of neutralized moare mixed up with 20 parts of chalk, 20 parts of peat, 25 parts of yeast and 2000 parts of water. This mixture is inoculated with a bacilli culture of Bacillus maccrans and is left standing for a 6 days fermentation at 40 C. About 40 parts of alcohol and acetone (2.5 1) are obtained by distillation.

We claim -1. The new process comprising the fermenting of a sugar containing material by means of the Bacillus macerans, which I process consists in carrying out this fermen- Patenteol J an. 25, 1916.

Application filed June 23, 1914. Serial No. 846,887.

YORK. I

PROCESS FOR FERMENTING- SUGARS.

l lgg ggj Specification of Letters Patent.

No Drawing. I

tation with the addition of an indifferent substance presenting a large surface to the fermenting mass, substantially as described.

2. The new process comprising the fermenting of a sugar containing material by means of the Bacillus maccrans, which process consists in carrying out this fermentation with the addition of an indifferent substance presenting a large surface to the fermenting mass and at a temperature of about 40 0., substantially as described.

3. The new process comprising the fermenting of a sugar containing material by means of the Bacillus macca-ans, which process consists in carrying out this fermentation with the addition of an indifferent substance presenting a large surface and a nitrogenous nutritive material to the fermenting mass, substantially as described.

4. The new process comprising the' fermenting of a sugar containing material by means of the Bacillus macerans, which process consists in carrying out this fermentation with the addition of an indifferent substance presenting a large surface and a nitrogenous nutritive material to the fermenting mass and at a temperature of about 40 0., substantially as described.

5. The new process comprising the fermenting of a sugar containing material by means of the Bacillus macerans, which process consists in carrying out this fermen tation with the addition of peat to the fermenting mass, substantially as described.

6. The new process comprising the fer-- menting of a sugar containing material by means of the Bacillus macerans, which process consists in carrying out this fermentation with the addition of peat to the fermenting mass and at a temperature of about 40 (1., substantially as described.

7. The new process comprising the fermenting of a sugar containing material by means of the Bacillus macerans, which process consists in carrying out this fermentation with the addition of peat and yeast to the fermenting mass, substantially as described.

8. The new process comprising the fermenting of a sugar containing material by means of the Bacillus macerans, which process consists in carrying out this fermentation with the addition of peat and yeast to the fermenting mass and at a temperature of about 40 (1., substantially as described.

9. The new process comprising the fermenting of cane sugar by means of the Bacillus macemns, which process consists in carrying out this fermentation by the addition of peat to the fermenting mass, substantially as described.

10. The new process comprising the fermenting of cane sugar by means of the Bacillus macemns, which process consists in carryin out this fermentation with the addition 0 peat and yeast to the fermenting mass, substantially as described.

In testimony whereof we have hereunto set our hands in the presence of two subscribing witnesses.

KONRAD DELBRI'FCK. [1,. 8.] KURT MEISENBURG. [L.s.]

Witnesses HELEN NUFER, FRANCES NUFER. 

